04 June 2009

menus

I'm already bored with this week, so I'm thinking about next week: what to buy at the market, what to cook, what to plant, what to write, etc. I suppose I could start next week right now, but I'm not very good at rearranging my plans. Here are some ideas for dinner next week, and as always, there's nothing I love more than hearing what other people are making for dinner (and in my case, in honor of summer, random snacks, desserts, appetizers, and small dishes that may or may not make for a well-rounded meal).

9 comments:

Your menus are a bit intimidating. I made the kids noodles with olive oil and herbs for lunch. A total lazy mom lunch. But a lot of the time that's all I can manage, especially when Ethan is out of town... Your menu is beautiful and balanced and in my world ambitious.

This week I made swiss chard frittata, peach pie with frozen peaches (i'm excited for this year's peaches to ripen), quesadillas with spinach, olives and feta (an experiment--next time I will press the spinach more so the result is less soggy, and add mozarella so the quesadilla will stick together), and broiled salmon with orange-dijon glaze served with kale. I love the farmers market. it's forcing me to find menus around freshly grown food.

Today was a day when nothing on my To Do list got crossed off, but I chipped away at almost everything. (And I spent a good half hour looking for my favorite apron, which got moved off the chair when the sofa delivery guys showed up with the used/recycled sofa).

So I made my easiest dinner - penne with zucchini and goat cheese and a green salad.

Last night was brown lentil salad with feta cheese and fresh pita bread (I picked it up at the bakery down the street- fresh from the oven).

Three nights ago was Austin's night to cook - local bison burgers w/ sauteed mushrooms and swiss cheese and (optional) avocado that was not so local, plus grapes and cherries and Mexican mangoes for dessert. I give the kids a bit more leeway than I do myself re: buying local.

Tomorrow and the next few days will depend on what looks good at the grower's market.

I'm not going to tell you about the Korean/Hawaiian tack truck I'm following on Twitter waiting for it to start rolling. Nor about the banchan in my fridge. You deserve to be commended for practicality AND imagination in these meus.

About the Locust Family

When Mother Locust learned that the Oldest Locust was going away to college in NYC and that Bingy Locust was leaving for foreign exchange in Germany for a year, she decided to start a blog that the whole family could post on, but quickly began to dominate the blog with her own obsessions about food, fairness, and following, on occasion, her rambling thoughts.